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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is my mother-in-law's very simple version of Shepard's pie. My step kids and husband love this stuff! Makes great leftovers too. Ingredients:
1 -1 1/2 lb ground beef |
2 (12 ounce) cans vegetable soup with beef stock |
1 (15 ounce) can whole kernel corn (drained) |
1 (15 ounce) can mixed vegetables (drained) (optional) |
1 (15 ounce) can diced stewed tomatoes (drained, or use small can tomato sauce, which is my preference) |
instant mashed potatoes (to taste) |
shredded cheddar cheese (to taste) or colby cheese (to taste) |
Directions:
1. Brown beef- crumbly- drain.
2. Mix beef, soup, corn, vegetables and tomatoes in a 9x13 pan.
3. Make at least 2 cups of mashed potatoes (I recommend using at least twice that, but I like a nice thick coating), use the directions on the box.
4. Spread the potatoes over the beef/veggie mix in the 9x13 pan.
5. Coat the top with the shredded cheese (I use an 8oz bag of shredded cheese, but I like it nice-n-cheesy).
6. Bake at 350 for 25 minutes (or until cheese is hot and bubbly).
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